Shoyu beef: Difference between revisions

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The [[Marinade|marinade]] should be enough for 6 [[Fillet steaks|fillet steaks]].
The [[Marinade|marinade]] should be enough for 6 [[Fillet steaks|fillet steaks]].
===Ingredients===
 
{{RecipeIngredients
{{RecipeIngredients


| 1 tablespoon [[Mirin|mirin]]
| 1 tablespoon [[Mirin|mirin]]
| 2 tablespoon [[Shoyu|shoyu]] [[Sauce|sauce]]
| 2 tablespoons of [[Shoyu|shoyu]] [[Sauce|sauce]]
| 1 teaspoon [[Grated|grated]] [[Ginger|ginger]]
| 1 teaspoon [[Grated|grated]] [[Ginger|ginger]]
| 1 teaspoon crushed [[Szechuan pepper]] corns
| 1 teaspoon crushed [[Szechuan pepper]] corns
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===Chef's notes===
===Chef's notes===
This would be a great recipe with which to use your [[Jaccard meat tenderiser]]!
This would be a great recipe with which to use your [[Jaccard meat tenderiser]]!
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Chinese recipes]]
[[Category:Chinese recipes]]

Revision as of 13:06, 15 February 2015


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Shoyu beef
Electus
Servings:Serves 2
Ready in:1 hour, 15 minutes
Prep. time:1 hour, 10 minutes
Cook time:5 minutes
Difficulty:Easy

A Japanese slant on beef fillet. Shoyu being Japanese soy sauce, derived from wheat, not soya beans.

The marinade should be enough for 6 fillet steaks.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Method

  1. Add the mirin, shoyu, ginger and crushed Szechuan peppercorns together in a Lock and Lock style box.
  2. Pop the steaks in the Lock and Lock box, shut the lid, shake well and refrigerate for an hour to marinade, turning after 30 minutes.
  3. Place the steaks on a lightly oiled barbecue grill, griddle pan or frying pan and cook for 4 minutes, turning every minute
  4. Rest for 5 minutes and serve

Serving suggestions

Serve with a green salad.

Variations

You could use a good light soy sauce as a shoyu substitute.

Chef's notes

This would be a great recipe with which to use your Jaccard meat tenderiser!

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